Meat Safety Act, 2000 (Act No. 40 of 2000)

Red Meat Regulations, 2004

Purchase

1)	Meat may only be exported from abattoirs or plants that are graded as high throughput and are registered as export establishments.

2)	The owner who wants to export meat must apply for the registration of his or her abattoir or plant as an export establishment with the national executive officer.

3)	Meat intended for export must be marked according to the requirements of the importing country.

4)	The reefer in which meat is to be exported must be sealed at the time of its loading with a seal bearing a unique seal number.